Skip to main content
Epicurious
Cookbooks

Deconstructed Caprese

By Katie Sullivan Morford

1.3

(2)

Image may contain Plant Food Radish and Vegetable
Deconstructed CapreseJennifer Martiné

The deconstructed caprese is a sandwich on a skewer, featuring crusty bread, mozzarella cheese, tomatoes, and basil. While it looks sort of fussy, it’s actually a snap to pull together and it has a colorful presentation that looks quite smashing in a lunch box. Small mozzarella balls, also known as bocconcini, measure about an inch across and are sold in the specialty cheese section of many supermarkets. Pack the skewers with a little side of olive oil and balsamic vinegar for lunchtime dipping. For bigger appetites, increase the recipe by 50 percent, which will make three skewers instead of two.

MAKE-AHEAD NOTES:

Can be made a day ahead and stored in the refrigerator.

Recipe information

  • Yield

    Makes 1 serving

Ingredients

6 cherry tomatoes
2 large basil leaves, torn in half
4 small mozzarella balls (bocconcini)
Four 1-inch cubes herbed focaccia bread or crusty Italian bread

Special equipment

Two 10-inch wooden skewers

Preparation

  1. Step 1

    1. Thread a cherry tomato onto a skewer followed by a piece of basil, a mozzarella ball, and a bread cube. Repeat so that the skewer has two of every item. Add a third cherry tomato on the end of the skewer. Snap the pointed end off the skewer and discard. Repeat with the remaining ingredients.

    Step 2

    2. Pack the skewers in a container or wrap them gently in aluminum foil.

Reprinted with permission from Best Lunch Box Ever by Katie Sullivan Morford, © 2013 Chronicle Books
TagsSandwichItalian AmericanItalianEuropeanCherry TomatoTomatoVegetableMozzarellaCheeseDairyBasilHerbs & SpicesMainStarterLunchDinnerNut FreeVegetarianMake Ahead5 Ingredients or FewerQuickEasyNo-CookCookbooks

See Related Recipes and Cooking Tips

Read More
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Spicy Carrot Rigatoni
Hailee Catalano transforms humble carrots into a beautifully creamy pasta sauce.
Spicy Tinned Tuna Tostadas
Made with tinned fish and topped with mango and avocado, these vibrant tostadas won't break the bank.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Chopped Salad With Sardines and Preserved Lemon
A feel-good meal full of crunchy veg and even crunchier pita chips.
Tomatoes With Curry Yogurt
Best served chilled.